2. To make the salad, toss the sweet potatoes with the olive oil, then spread them evenly on a rimmed baking sheet. Sprinkle with salt and pepper. Bake for 10 to 15 minutes longer, until tender and browning. Let cool to room temperature.

3. Meanwhile, put the quinoa in a fine-mesh sieve and rinse until the water runs clear. Put the quinoa and broth in a medium saucepan and bring to a boil over medium-high heat. Decrease the heat to meaintain a simmer, cover, and cook for 20 minutes, until the quinoa has absorbed all the liquid. Fluff the quinoa with a fork and let cool to room temperature.

4. Meanwhile, make the vinaigrett. Combine all the ingredients in a blender or food processor and process until mostly smooth but with small pieces of herbs still visable.

5. In a large bowl, gently stir together the sweet potatoes, quinoa, kale, sunflower seeds, and basil. Drizzle with about 1/3 cup of the dressing and gently stire until all of the ingredients are evenly coated. Taste and mix in more dressing if desired.

6. Serve cold or at room temperature. Stored in a covered contrainer in the fridge, any leftovers will keep for 2 days.

Nutrition Information: Calories: 534 Protein: 8g Carbs: 33g Fat: 44g

Makes 4 servings.

7. Butternut Squash Bisque

INGREDIENTS:

1.5 tablespoon Olive Oil, Extra Virgin

4 1 fl oz Alcoholic beverage, wine, dessert, dry

4 1 cup, cubes Squash, winter, butternut, cooked, baked, with salt

3.5 1 cup (8 fl oz) Soup, stockpot, canned, condensed

2 1 tablespoon Syrups, maple

3 tea spoon Salt – iodized, Morton

1 1 oz Seeds, pumpkin and squash seed kernels, dried

DIRECTIONS:

To prepare the bisque, bring a soup pot to medium-high heat and add the olive oil. Add the shallots and saute until golden and translucent, then deglaze with the sherry. Allow the wine to evaporate, then add remaining ingredients, bring to a simmer and cook for 10 minutes.

Using a stick blender or counter top blender, combine all remaining ingredients until smooth. Season to taste and serve. As an option, garnish with a drizzle of pumpkin seed oil and roasted pumpkin seeds.

Nutrition Information: Calories: 413 Protein: 13g Carbs: 53g Fat: 16g

Makes 4 servings.

8. Cauliflower and Oyster Mushroom Tacos

INGREDIENTS:

1 1 head medium (5-6″ dia.) Cauliflower, raw

4 tablespoon Olive Oil, Extra Virgin

1 1 tablespoon Spices, chili powder

1 1 tablespoon Spices, paprika

1 1 teaspoon Spices, coriander seed

1 1 teaspoon Spices, cumin seed

0.25 1 teaspoon Spices, pepper, red or cayenne

1 1 dash Salt, table

1 1 dash Spices, pepper, black

1 1 cup, chopped Onions, raw

1 2 tablespoon PACE, Diced Green Chilies

1 1 clove Garlic, raw

0.5 cup Pepper – sweet bell, all colors, chopped,

0.75 1 cup sliced Mushrooms, oyster, raw

1 1 wedge yields Lime juice, raw

2 0.25 cup Coriander (cilantro) leaves, raw

4 each Tortilla, 99% Fat Free Whole Wheat

DIRECTIONS:

1. Preheat the oven to 425 degrees F.

2. In a large bowl, toss the cauliflower florets with 2 tablespoons of the olive oil until evenly coated.

Sprinkle with the chili powder, paprika, oriander, cumin, red pepper flakes, and a generous pinch of salt. Toss again until the cauliflower is evenly coated. Spread the cauliflower on a rimmed baking sheet.

3. Bake for 20 minutes, until crispy.

4. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, chiles, and red bell pepper and saute until the onion is tender and a bit golden, about 15 minutes. Add the garlic and saute for another minute. Stir in the mushrooms, then season with salt and pepper. Cook until the mushrooms are tender and crispy (5 to 8 minutes). Remove from the heat and stir in the lime juice. Taste and adjust the seasonings as desired.

5. For each taco, put 1/4 cup of the mushroom mixture in a wheat or corn tortilla. Top with some of the roasted cauliflower and a tablespoonful of cilantro.

Nutrition Information: Calories: 261 Protein: 7g Carbs: 29g Fat: 15g

9. Chickpea Veggie Scramble Wrap

3/4 cup chickpeas

1 zucchini

1/2 avocado

1 whole grain tortilla

Heat pan on medium high, spray with cooking spray and place sliced zucchini into pan. Once browned, add 1/2 cup chickpeas and stir to warm. Fill tortilla with veggie mixture and top with hot sauce and sliced avocado.

Nutrition Information: Calories 475 Protein: 18g Carbs 60g Fat 16g

10. Five-Minute No Bake Granola Bars

INGREDIENTS:

2.5 1 cup Cereals, oats, regular and quick, not fortified, dry

1 1 cup Seeds, pumpkin and squash seed kernels, dried

0.5 1 cup (not packed) Raisins, seedless

0.66 1 cup Nuts, almond butter, plain, with salt added

2 0.25 cup Sweetener, syrup, agave

0.25 1 cup Salt, table

DIRECTIONS:

1. Line an 8 by 8-inch (20 by 20cm) pan with aluminum foil or plastic wrap.

2. In a large bowl, stire together the oats, pumpkin seeds, and raisins.

3. In a medium bowl, stir together the peanut butter, agave nectar, and if using unsalted peanut butter, the salt; alternatively, combine these ingredients in a food processor and process until well combined. Add to the oat mixture and stir until everything is sticky and well combined. If the mixture is too dry to hold together, add a bit more agave nectar.

4. Spread the mixture in the lined pan, then cover with the foil or plastic wrap and press firmly to form an even layer. Refrigerate for at least 4 hours.

5. Cut into bars and wrap them individually. Stored in the fridge, they’ll keep up for 2 weeks.

2. Add drained chickpeas to a mixing bowl and toss with oil and seasonings.

3. Add garlic cloves and seasoned chickpeas to a baking sheet. Drizzle garlic with a bit of olive or grape seed oil. Bake for 20-30 minutes, or until the chickpeas are slightly crispy and golden brown and the garlic is fragrant and slightly browned. Remove from the oven and set aside.

4. Squeeze garlic out of skins/ peel away skins and add to a mixing bowl. Add all remaining dressing ingredients and whisk vigorously to combine, smashing the garlic with the whisk. Taste and adjust seasonings as desired, adding more lemon for brightness and maple syrup for sweetness. Set aside.

4. Add kale to a large mixing bowl. Before adding dressing, add 1 Tbsp each lemon juice and olive oil to the kale and massage with hands to soften the texture and lessen bitterness. Then add as much dressing as desired (some may be leftover) and mix with a spoon.

6. Top with chickpeas and serve. Best when fresh, though leftovers keep in the fridge for up to a few days.

1. Heat the oil in a large skillet over medium heat. Add the onion and saute until tender, 5 to 6 minutes. Add the garlic and saute for 2 minutes. Add the vegetabels and saute until tender.

2. In a small bowl, whisk together the tahini, tamari, mustar, and turmeric. Add to the skillet and stir to combine, then stir in the tofu. Cook, stirring frequently, until the tofu is heated through, about 4 minutes.

**Optional: Sprinkle 1/4 nutritional yeast over the top and stir it in. Add the spinach and cook, stirring frequestly, just until wilted.

17. Oatmeal made with almond, soy, or coconut milk with chopped apples and walnuts.

Prep oatmeal per directions on container sub water for milk. Add apples and walnuts before serving.

Nutrition Information: Calories 270 Protein 8g Carbs 47g Fat 8g

18. Fruit Smoothie

1 frozen banana

1 cup frozen fruit

1 T nut butter

1 T chia seeds

1.5 cup soy, almond, or coconut milk

Nutrition Information: Calories 407 Protein 16g Carbs 56 Fat 14

19. Quinoa Bowl

1 cup quinoa or brown rice cooked (prepared per package directions)

1/4 cup shredded carrots

1 cup spinach

2 TBSP chopped almonds

1T lemon juice

1 tsp olive oil

Directions: Toss all in a bowl serve warm or cold.

Nutrition Information: Calories 368 Protein 12.4g Carbs 47g Fat 16g

20. Creamy Pasta

Ingredients

1 medium avocado, pitted and peeled

1/2 lemon, juiced (save some lemon zest for garnish)

2-3 cloves of garlic, to taste

1/2 tsp kosher salt, or to taste

1/4 cup fresh basil

2 Tbsp olive oil

6oz your pasta preference

Freshly ground black pepper, to taste

Instructions

1. Bring several cups of water to a boil in a medium sized pot.

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, salt. Process until smooth and creamy.